Honey Flax Grain Wheat Bread Ingredients:Fresh yeast, 2TbsSugar, 1/2TbsFlax seeds, 2Tbs7-Grain flake, 1 c.Honey, 1/2 c.Salt, 1TbsFlour, 8-9 c. (wheat and/or white)Cinnamon, an optional pinch. Cook time: about 2 1/2 hours start to finish, 1/2 hour of active work. 1: Prep ingredients, activate yeast- Grind up 2Tbs flax seeds. If you have ground flax skip this step. (2Tbs is a good serving size for one individual, it will make for a nice peppered-looking bread but add more flax if you want a healthier loaf)- Soak 1c. grain flakes (7-grain flake is great because of the 13.5g protein content, oats and raisins work too...just be sure to soak your dry ingredients of choice) in 2 1/2c. warm water for at least 10 minutes.- Mix 2Tbs fresh yeast and 1/2Tbs sugar in 1c. warm water (27 Celsius / 80 F) and let sit for about 10 minutes. 2: Dry Ingredients- In a large mixing bowl combine:3c. whole wheat flour2c. white flour1Tbs salt.(The white flour will help the bread rise, add a little more sugar to the yeast if you choose to make a strictly whole wheat loaf) 3: Combine- Pour the yeast-water onto the flourLeave for 5-10minutes.- Mix.- Add in the flax and soaked grain- Add in 1/2 c. of honey.- Incorporate throughout till you have a wet and very viscous batter 4: Knead + first rise- Flour a flat, clean surface for kneading the dough.In all, add roughly 3-4 cups of flour (wheat and/or white) to your wet batter throughout the kneading process (stretch the dough, throw in a small handful of flour, fold the dough, press, stretch, flour, fold, press, repeat) until the dough is no longer sticky but not tough or too gummy. Form into a ball, flour the bottom so it doesn't stick and leave it in a bowl or on a pan, covered, for 1 hour during which the dough will double in size. *(I have been halving my wet batter and kneading out two separate balls as to make two separate loaves. Add 1.5-2 c. flour to each ball in this case). 5: Second rise- Press out the air in a dissecting path down the center of the dough ball (I use my fist and make a straight line down the center of the ball(s))- Fold the dough along the crease you made and pinch the ends together, make the seam more or less airtight, flip the dough onto its seam and place it on the floured baking sheet you intend to use in the oven; cover and let it rise a second time for 15minutes.- Preheat your oven to 425F.- Score the top of your ready dough to let heat escape and sprinkle a little cinnamon on top. 6: Bake- Bake the bread for 10minutes at 425F, then rotate your pan and turn the oven down to 375F, cook for another 20-30minutes.- To check if the bread is ready: insert and remove a knife from the loaf - if the knife comes out clean the bread is ready. Also, you can stand the bread up on one of it's ends and tap the base of the loaf - if you hear a hollow resonance this is also a good indication. The grains will have virtually disappeared inside the bread. The flax will be peppered throughout. The outside of the bread should be shell-like but easy to slice, the inside should be soft, dense and filling.
Red Lobster's Cheese Biscuit recipe done in a loaf pan 3 cups flour 1 Tablespoon baking powder 1 teaspoon salt 1/4 teaspoon cayenne pepper1/8 teaspoon black pepper4 ounces cheddar cheese, cut into 1/4 inch cubes1 1/4 cups milk3/4 cup sour cream3 Tablespoons of butter, melted1 egg, lightly beaten Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.
In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.
Becky's Monkey Bread 2 packages dry yeast1 cup milk, heated to lukewarm.4 Tablespoons sugar1 teaspoon salt1/2 cup melted butter3 1/2 to 4 cups sifted flour Dissolve yeast in warm milkStir in sugar, salt, and butterAdd flour and beat well Let rise until doubled in bulk (takes an hour)Punch down and roll out 1/4 in thickCut into 2-inch pieces, round, square, diamond Dip each piece in melted butter and pile in buttered Bundt pan Let rise until doubled in bulk Bake at 400 degrees for 30 minutes
Honey Flax Grain Wheat Bread
Ingredients:Fresh yeast, 2TbsSugar, 1/2TbsFlax seeds, 2Tbs7-Grain flake, 1 c.Honey, 1/2 c.Salt, 1TbsFlour, 8-9 c. (wheat and/or white)Cinnamon, an optional pinch.
Cook time: about 2 1/2 hours start to finish, 1/2 hour of active work.
1: Prep ingredients, activate yeast- Grind up 2Tbs flax seeds. If you have ground flax skip this step. (2Tbs is a good serving size for one individual, it will make for a nice peppered-looking bread but add more flax if you want a healthier loaf)- Soak 1c. grain flakes (7-grain flake is great because of the 13.5g protein content, oats and raisins work too...just be sure to soak your dry ingredients of choice) in 2 1/2c. warm water for at least 10 minutes.- Mix 2Tbs fresh yeast and 1/2Tbs sugar in 1c. warm water (27 Celsius / 80 F) and let sit for about 10 minutes.
2: Dry Ingredients- In a large mixing bowl combine:3c. whole wheat flour2c. white flour1Tbs salt.(The white flour will help the bread rise, add a little more sugar to the yeast if you choose to make a strictly whole wheat loaf)
3: Combine- Pour the yeast-water onto the flourLeave for 5-10minutes.- Mix.- Add in the flax and soaked grain- Add in 1/2 c. of honey.- Incorporate throughout till you have a wet and very viscous batter
4: Knead + first rise- Flour a flat, clean surface for kneading the dough.In all, add roughly 3-4 cups of flour (wheat and/or white) to your wet batter throughout the kneading process (stretch the dough, throw in a small handful of flour, fold the dough, press, stretch, flour, fold, press, repeat) until the dough is no longer sticky but not tough or too gummy. Form into a ball, flour the bottom so it doesn't stick and leave it in a bowl or on a pan, covered, for 1 hour during which the dough will double in size.
*(I have been halving my wet batter and kneading out two separate balls as to make two separate loaves. Add 1.5-2 c. flour to each ball in this case).
5: Second rise- Press out the air in a dissecting path down the center of the dough ball (I use my fist and make a straight line down the center of the ball(s))- Fold the dough along the crease you made and pinch the ends together, make the seam more or less airtight, flip the dough onto its seam and place it on the floured baking sheet you intend to use in the oven; cover and let it rise a second time for 15minutes.- Preheat your oven to 425F.- Score the top of your ready dough to let heat escape and sprinkle a little cinnamon on top.
6: Bake- Bake the bread for 10minutes at 425F, then rotate your pan and turn the oven down to 375F, cook for another 20-30minutes.- To check if the bread is ready: insert and remove a knife from the loaf - if the knife comes out clean the bread is ready. Also, you can stand the bread up on one of it's ends and tap the base of the loaf - if you hear a hollow resonance this is also a good indication.
The grains will have virtually disappeared inside the bread. The flax will be peppered throughout. The outside of the bread should be shell-like but easy to slice, the inside should be soft, dense and filling.
Red Lobster's Cheese Biscuit recipe done in a loaf pan
3 cups flour 1 Tablespoon baking powder 1 teaspoon salt 1/4 teaspoon cayenne pepper1/8 teaspoon black pepper4 ounces cheddar cheese, cut into 1/4 inch cubes1 1/4 cups milk3/4 cup sour cream3 Tablespoons of butter, melted1 egg, lightly beaten
Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.
In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.
Becky's Monkey Bread
2 packages dry yeast1 cup milk, heated to lukewarm.4 Tablespoons sugar1 teaspoon salt1/2 cup melted butter3 1/2 to 4 cups sifted flour
Dissolve yeast in warm milkStir in sugar, salt, and butterAdd flour and beat well
Let rise until doubled in bulk (takes an hour)Punch down and roll out 1/4 in thickCut into 2-inch pieces, round, square, diamond
Dip each piece in melted butter and pile in buttered Bundt pan
Let rise until doubled in bulk
Bake at 400 degrees for 30 minutes